Prosciutto Caprese Panini Recipe
From our Cookbook: Prosciutto Caprese Panini
We’ve had a number of requests from our blog readers and Facebook fans for Panini recipes. So, without further ado, here is the first in a selection of Panini recipes we’ll be posting over the coming months for your café dining pleasure.
For the uninitiated, a Panini is a hot Italian sandwich which has the outside of the bread lightly brushed with olive oil before it’s cooked on a grill. They’re easy to make, can be filled with almost anything you want and cook in about 3-4 minutes on your George Foreman grill. The contact grill plates do most of the work for you, automatically pressing the bread and creating the café-style marks on the outside.
The recipe below is actually our meaty take on a classic Italian Panini called a caprese, which is made with only the mozzarella, basil and tomato.
PROSCUITTO CAPRESE PANINI
- 2 ciabatta rolls, split lengthwise or 2-4” wide pieces
- 6 thin slices prosciutto
- 1 small fresh mozzarella ball, sliced
- 1 medium tomato, sliced
- 4 large fresh basil leaves
- 2 tbsp. extra virgin olive oil
Place bread, cut side up on cutting board. Top each slice of bread with prosciutto, mozzarella slices, tomato, and basil. Cover with remaining slices of bread and brush outside of sandwich with olive oil.
Place on preheated grill (set at HIGH for variable temperature) and close lid. Grill about 3-4 minutes or until sandwich is golden and cheese is melted.
Makes 2 sandwiches.
